秋高气爽,凉意袭人,又到了吃火锅的最佳时机,相信众“火锅友”必想约齐三五知己围炉共聚,以“锅”会友,一驱寒气。香港人热爱打边炉(火锅)街知巷闻,不论春夏秋冬都有应季的火锅(统称四季火锅)。港人对饮食一贯要求很高,正所谓不时不食、不鲜不食,而身为凤凰汇总经理及行政总厨的香港人叶文贤(Alex),凭其在东南亚多国的工作经验与心得,不惜工本特为本地大批“嘴刁”食客设计了一系列火锅食材及特色汤底。 Autumn and cool, hot people, but also to the best time to eat hot pot, I believe the public “hot pot friends ” will want to around Qiwuzhixiang furnace copolymerization to “pot ” friends, a drive cold. Hong Kong people love to beat the edge of the stove (hot pot) Street know the streets, regardless of seasons have a seasonal hot pot (collectively Four Seasons pot). Hong Kong people have always been demanding food and drink. As the saying goes, “I do not eat from time to time, and I do not eat it.” As a Phoenix general manager and administrative chef, Hong Kong native Alex, based on her experience and experience in many countries in Southeast Asia, The local special for a large number of local “mouth Diao ” diners designed a series of hot pot ingredients and soup.